Spring is so beautiful in Lancaster County! Although most everything is still closed I love to take rides through the verdant countryside! Our farmstand is open and we are getting lots of local asparagus and rhubarb so they are one the menu this week. Are you hungry? So am I! Here are 23 scrumptious recipes for you!
MONDAY- SOUP DAY
It’s been a chilly spring here and this unseasonable weather makes me yearn for soup! Since I am home today I’ll start making my stock in the morning and just let it simmer for hours.
If you have never made soup with homemade stock you should. There is really nothing like it!
However, if you are in a rush just use boxed chicken stock (not broth) plus some chicken bullion granules and jump down the recipe to see what to put in it. There is a secret to my Nani’s Chicken Noodle soup so you don’t want to miss this oldie but goodie post!
- CHICKEN NOODLE SOUP
- CRUSTY BREAD
TUESDAY
One of the most versatile proteins to cook is chicken. And boneless, skinless chicken breast is a God-send for those of us who have to constantly watch our waistlines!
However, chicken breasts without the skin and bone can be quite boring! But that’s no problem because there is so much we can do to add delicious flavors to chicken, like today’s recipe.
A big thank you to Nancy at Skinny Kitchen for this scrumptious and easy chicken recipe.
WEDNESDAY
My pasta loving husband will love tonight’s dinner! I’ve never made spaghetti pie so this is a new-to-me recipe from Jenna at Recipe Diaries.
I really like the idea of baking spaghetti so it holding together better! And I’m sure that will be just fine with Bobby!
I’m also making Grandma Lo Bianco’s famous meatballs. I have a batch out in the freezer. If you make one thing this week you should give them a try! They are soooooo delicious!
THURSDAY
Salmon makes almost a weekly appearance on the menu! Salmon and honey are the most wonderful combination! The flavors are perfection together!
Today’s salmon recipe comes from one of my favorite foodie blogs, Natasha’s Kitchen! Thanks, Natasha!
While asparagus is locally grown and abundant, we are eating it a couple times a week. And below is my favorite way to cook them!
FRIDAY
Friday night is “fun night’. I make an easy, yummy dinner and we watch a movie or play a game. Before Covid we would invite people over to join in.
Even though Bobby and I are still pretty much to ourselves, we keep the Friday Fun Night tradition!
I’m making a delicious and so easy puff pastry crust Tomato Pie. This pizza is so good! And anything that is individual size is just darling and tastes better!
SATURDAY
Oh, my goodness! I adore braised chicken! It’s Nani’s Sauteed Chicken with a twist! This chicken recipe is a homerun! And it can become so many flavor profiles!
Kristen, thanks for this amazing recipe!
And try the cabbage recipe! It is so yummy!
SUNDAY
I know this Perfect Roast Chicken shows up On The Menu quite often, but it is the best chicken. Crispy skin and juicy meat! With leftovers and a great carcass for making homemade stock.
I’ve made this recipe for year! And we never get tired of it!
- PERFECT ROAST CHICKEN
- CREAMY CRACK POTATO CASSEROLE
- ROASTED ROOT VEGETABLES
SWEET TREAT OF THE WEEK
A galette is such an easy way to make a pie! It’s rustic and beautiful and gives us a look at what’s inside.
We can get rhubarb at our farm stand now and it is delicious! However you can make a galette with any filling!
This pretty and tasty recipe is so easy to put together and perfect for family or company!
And here are a few recipes I’m interested in this week…
- 2 INGREDIENT BAGELS
- ASPARAGUS GRUYERE TART
- CHEESY BAKED EGG TOAST
- SPINACH QUINOA PATTIES
- LIGHTENED UP BLUEBERRY SCONES
- MY FAVORITE BLUEBERRY MUFFINS
Have a scrumptious week!
Thank you so much for featuring my 2 Ingredient bagels! Did you end up trying them?
Yes, they are so yummy!
Made the spaghetti pie for dinner tonight. Delish!
I know! I’m thrilled you liked it!
Yvonne,
Thank you for all your work that goes into your On the Menu posts! One time you mentioned to save our woody asparagus ends, collect them in the freezer, and then we could make asparagus soup out of them. Would you mind posting your recipe for that sometime?
Thank you so much,
Melanie
Yes, soup is on the menu next week!
You are so sweet to share my Alice Springs Chicken made skinny recipe. Thanks so much, Yvonne!
Wishing you all the best,
Nancy
I adore your site, Nancy! Thanks for agreeing to be one of my FOODIE FAVORITE blogs!